Meatballs

Meatballs are a recipe of Arab origin that has been passed down from generation to generation for centuries. Meatballs are one of those lifelong dishes whose main ingredient is minced meat.

There are those who prefer them with parsley, without parsley, with pepper, with tomato sauce, there are those who accompany them with rice, potatoes or vegetables. There is no single recipe to prepare meatballs

For the meatballs:
500 grams of minced veal
250 grams of minced pork
1 clove of garlic
Chopped parsley
Salt Pepper
1 egg yolk
3 tablespoons of breadcrumbs
Flour 4 tablespoons of milk

For the sauce:
2 tablespoons of olive oil
a small onion
1 clove of garlic
1 tablespoon of flour
a glass of white wine
2 ladles of broth
a bay leaf
Salt

Elaboration:
1. Chop the onion and garlic clove.
2. In a large bowl, mix the minced meat with the milk, egg yolk, breadcrumbs, chopped onion, parsley, salt and pepper. Let it rest for about ten minutes.

3. With the mixture, form small balls (the size of a ping pong ball), pass them in flour and fry over medium heat until golden brown (they don't have to be too cooked).
4. Reserve the meatballs in a casserole dish.
5. In the oil in the frying pan, sauté the garlic clove and the onion. When the onion is poached, add a spoonful of flour and give it a couple of turns. Add the glass of wine and two ladles of broth.
6. Add the bay leaf, salt, pepper to taste, and if necessary, add some more broth. Let cook for a few minutes until you reach the desired consistency.
7. Remove the bay leaf and pass everything through the mixer.
8. Pour the sauce over the meatballs and let it cook for a few more minutes over low heat.
9. Before serving, let it rest for about ten minutes.